Gluten Free Chicken Noodle Soup Recipe With Vegan Options Food
GLUTEN FREE CHICKEN NOODLE SOUP RECIPE WITH VEGAN OPTIONS
This Gluten Free Chicken Noodle Soup Recipe is Easy & Delicious. A favorite comfort food made with whole food ingredients. Perfect for the whole family!
Provided by A Little Insanity - Erika
Categories Soup
Time 45m
Number Of Ingredients 14
Steps:
- In a medium saucepan over high heat, cover the chicken with water and bring it to a boil. Cover & continue cooking until chicken is tender. Typically 1/2 hour to 1 hour depending on if it is fresh or frozen. Drain water & shred. *See my time saving tips below.
- In large pot over medium heat, add the Saute Ingredients and Saute until the veggies are soft. Approximately 10 minutes. Stir frequently.
- Add Broth Ingredients and Shredded Chicken to your Saute Ingredients in the pot and bring soup to a boil. Continue boiling for 8-10 minutes.
- While Soup is boiling, prepare your GF Rice Ramen Noodles by breaking the cakes in half and soaking them in hot water until soft (but not cooked). Drain off the water and rise noodles. Set-Aside. Note: You can use any other gluten free noodle in this recipe, but be aware it does not typically hold up well over time in the hot soup... the Rice Ramen holds up well and can even be reheated!
- Once Soup has boiled, turn off the stovetop and remove from heat. Add in your prepared GF Rice Ramen Noodles and stir. Let Soup rest for 5 minutes until serving. Soup will be hot!
Nutrition Facts : ServingSize 1 Cup, Calories 85 calories
VEGAN NO CHICKEN NOODLE SOUP
Vegan, high protein, comforting noodle soup! I used Schaer gluten-free tagliatelle noodles: http://www.schaer.com/en/gluten-free-products/tagliatelle/ I used NOW Foods textured soy protein chunks: http://www.nowfoods.com/?action=itemdetail&item_id=3661 I used my Recipe #264657 for the seasoning. You could use Italian seasonings or something you like for a basic soup.
Provided by yogiclarebear
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large non-stick soup pot. Add garlic, onion, celery, and carrot and saute for 5 minutes, until onion begins to soften. (If skipping oil, simply boil vegetables right away.).
- Add broth, water, and seasonings. Bring to a boil, reduce heat, and simmer for 25 minutes.
- Add noodles. Simmer for another 8-10 minutes.
- Add textured soy protein chunks and frozen peas. Simmer for another 8-10 minutes.
- Check that everything is softened to your liking, season to taste with salt.
Nutrition Facts : Calories 65.2, Fat 0.7, SaturatedFat 0.2, Cholesterol 9, Sodium 33.9, Carbohydrate 13.2, Fiber 1.6, Sugar 2.3, Protein 2.2
GLUTEN FREE CHICKEN "NOODLE" SOUP
It's a gray day here in Boulder and I decided some soup would be in order. Chicken Noodle Soup to be exact. So what's a gluten free grain free girl to do for noodles? Zucchini. Yes, DIY zucchini noodles. This recipe is super easy if you have chicken stock on hand. I keep several jars in the freezer and try to have one in the fridge ready to go as well. Just dice up some carrots, celery and other veggies of your choice and throw in those yummy zucchini noodles and you've got some good old fashioned, yet healthy modern chicken soup. http://www.elanaspantry.com/chicken-noodle-soup/
Provided by Elanas Pantry
Categories Low Protein
Time 15m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 4
Steps:
- 1. Bring chicken stock to a boil in a medium pot, then reduce to a simmer.
- 2. Add celery and carrots to pot and simmer until tender, about 10-20 minutes.
- 3. Add zucchini noodles and cook a few more minutes.
- 4. Serve.
Nutrition Facts : Calories 99.9, Fat 3, SaturatedFat 0.8, Cholesterol 7.2, Sodium 366.4, Carbohydrate 11.5, Fiber 1, Sugar 5.3, Protein 6.6
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